Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
Easy Chicken Enchilada Soup is a comforting, creamy, and flavorful meal ready in just 40 minutes. After making this countless times, I’ve discovered the trick to keeping it from breaking is to puree only half the soup. If you love recipes like this, you’ll also enjoy Easy Spiced Pumpkin Roll with Cream Cheese Frosting and Easy Baked Cinnamon Banana Fritters with Honey Drizzle.
Why This Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes Is Pure Comfort
- Creamy and comforting
- Packed with flavor
- Ready in just 40 minutes
- Better than takeout
What You'll Need for Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb boneless, skinless chicken breasts
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded Mexican cheese blend
- 2 cups shredded lettuce
- 1 avocado, diced
- Tortilla strips, for serving
- Cumin
- Chili powder
- Salt
- Pepper
- Optional: Sour cream
- Optional: Fresh cilantro
- Optional: Diced avocado
- Optional: Tortilla strips
📝 Ingredient Notes
- Chicken breasts: You can also use chicken thighs or a rotisserie chicken for convenience.
🛒 Tools & Equipment I Recommend
- Immersion blender — Makes pureeing the soup easy and mess-free. → See on Amazon
- Instant-read thermometer — Ensures chicken is cooked to a safe temperature. → See on Amazon
How to Make Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
- Step 1: In a large pot, combine chicken, onion, garlic, green chilies, diced tomatoes, chicken broth, enchilada sauce, cumin, chili powder, salt, and pepper. Bring to a boil.
- Step 2: Reduce heat to medium-low, cover, and let simmer for 20 minutes or until chicken is cooked through.
- Step 3: Remove chicken from pot and shred using two forks. Return chicken to pot and add black beans and corn. Stir to combine.
- Step 4: Using an immersion blender, puree half of the soup until smooth. Stir in shredded cheese until melted. Add more broth or water if needed to reach desired consistency.
- Step 5: Serve soup hot, topped with shredded lettuce, diced avocado, and tortilla strips. Enjoy!
Cook's Tips for Perfect Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
- Common mistake and fix: Don't puree the entire soup; it can become too thick. Puree only half for a creamy texture.
- Tip: For a spicier soup, add a diced jalapeño or a pinch of cayenne pepper.
- Tip: Make it a meal: Serve with warm tortillas or crusty bread.
Storing & Reheating Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated.
Freezing Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through.
Recipe Notes
- Chef tip: For a smoother soup, blend all the ingredients together before cooking. This will give you a creamier base.
- Best substitution: Substitute the chicken with ground turkey or shredded rotisserie chicken for a quick and easy meal.
- Make-ahead: Prepare the soup without adding the cheese and beans. Reheat and add these just before serving.
- Scaling: This recipe can easily be doubled or halved to suit your needs.
- Troubleshooting: If the soup becomes too thick, thin it out with more broth or water.
Want to level up this recipe?
Slow cooker — Turn this into a dump-and-go meal by combining all ingredients in the slow cooker and cooking on low for 6-8 hours. → Check price on Amazon
Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded Mexican cheese blend
- 2 cups shredded lettuce
- 1 avocado, diced
- Tortilla strips, for serving
Seasonings
- Cumin
- Chili powder
- Salt
- Pepper
Optional Toppings
- Sour cream
- Fresh cilantro
- Diced avocado
- Tortilla strips
Instructions
- Step 1: In a large pot, combine chicken, onion, garlic, green chilies, diced tomatoes, chicken broth, enchilada sauce, cumin, chili powder, salt, and pepper. Bring to a boil.
- Step 2: Reduce heat to medium-low, cover, and let simmer for 20 minutes or until chicken is cooked through.
- Step 3: Remove chicken from pot and shred using two forks. Return chicken to pot and add black beans and corn. Stir to combine.
- Step 4: Using an immersion blender, puree half of the soup until smooth. Stir in shredded cheese until melted. Add more broth or water if needed to reach desired consistency.
- Step 5: Serve soup hot, topped with shredded lettuce, diced avocado, and tortilla strips. Enjoy!
Notes
- Chef tip: For a smoother soup, blend all the ingredients together before cooking. This will give you a creamier base.
- Best substitution: Substitute the chicken with ground turkey or shredded rotisserie chicken for a quick and easy meal.
- Make-ahead: Prepare the soup without adding the cheese and beans. Reheat and add these just before serving.
- Scaling: This recipe can easily be doubled or halved to suit your needs.
- Troubleshooting: If the soup becomes too thick, thin it out with more broth or water.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through.
- Make ahead: This soup can be made ahead and reheated.
Nutrition Per Serving
- Calories: 380
- Protein: 32g
- Fat: 12g
- Carbs: 35g
- Fiber: 6g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 80mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes FAQs
Yes, you can make this soup ahead of time and store it in the fridge for up to 5 days. Reheat on the stove or in the microwave before serving.
The soup may have become too thick if it was pureed too much or if it was left to simmer for too long. To fix this, add more broth or water and stir until you reach your desired consistency.
Yes, you can freeze this soup for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, combine all ingredients in the slow cooker and cook on low for 6-8 hours. Stir in the cheese and beans just before serving.
The best way to reheat this soup is in the oven at 350°F (180°C) for 15-20 minutes or until heated through. You can also reheat it in the microwave for 2-3 minutes.
A Warm Final Note
I can’t wait for you to try Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
